Lover's Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1- 14 oz can of diced tomatoes1 can light red kidney beans1 can black beans1 can great northern beans1 can large butter beans1.5-2 cups chopped onion3 cloves minced garlic1/2 lb. cooked ground turkey (or beef, if preferred)1/2 tsp cumin1/4 tsp cayenne pepper1 tsp chili powder1 tsp basilDash to 1/4 tsp salt Dash of pepperOptional: 1/2 cup chopped red bell pepper, finely chopped fresh cilantro
First cook your ground turkey or beef, and set aside.
In a large pot, saute onions, peppers and garlic with butter (or butter substitute, or oil of your preference) until onions and garlic are golden brown.
Drain half the liquid from each can of beans. Add all beans and remaining liquid to the your pot. Pour in 1 cup beef broth. Increase temperature to a low boil, and keep it at a low boil for 10 minutes, stirring occasionally. Add tomatoes (do not drain), salt and ground turkey/beef. Let boil for another 10 minutes. Add all spices, stir well. If desires, sprinkle with finely chopped cilantro (just a few leaves.)
If you are cooking this on the stove and planning to eat it soon, keep the chili in the pot and let it simmer for 40-60 minutes. If you are planning to eat it later, transfer chili to your slow cooker and heat on the low setting for 2-4 hours. I've made it both ways, but the slow cooker version is definitely my favorite. This chili tastes better the longer it sits, and the best time to eat it is after about 2 days when all the flavors have sunk in.
Best served with grated cheese on top (sharp cheddar goes well with it) and corn bread or tortilla chips.
Serving Size: Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FOUTZIOUS.
In a large pot, saute onions, peppers and garlic with butter (or butter substitute, or oil of your preference) until onions and garlic are golden brown.
Drain half the liquid from each can of beans. Add all beans and remaining liquid to the your pot. Pour in 1 cup beef broth. Increase temperature to a low boil, and keep it at a low boil for 10 minutes, stirring occasionally. Add tomatoes (do not drain), salt and ground turkey/beef. Let boil for another 10 minutes. Add all spices, stir well. If desires, sprinkle with finely chopped cilantro (just a few leaves.)
If you are cooking this on the stove and planning to eat it soon, keep the chili in the pot and let it simmer for 40-60 minutes. If you are planning to eat it later, transfer chili to your slow cooker and heat on the low setting for 2-4 hours. I've made it both ways, but the slow cooker version is definitely my favorite. This chili tastes better the longer it sits, and the best time to eat it is after about 2 days when all the flavors have sunk in.
Best served with grated cheese on top (sharp cheddar goes well with it) and corn bread or tortilla chips.
Serving Size: Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FOUTZIOUS.
Nutritional Info Amount Per Serving
- Calories: 373.2
- Total Fat: 4.9 g
- Cholesterol: 28.0 mg
- Sodium: 1,166.5 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 18.1 g
- Protein: 27.5 g
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